Abby (our nine year old) makes this custard cornbread each Thanksgiving.
Custard Corn Bread
A slightly sweet custard layer forms on the top of this unusual cornbread as it bakes. It can be made in an 8 inch square or round pan or in individual ramekins.
1 cup milk
1/2 cup buttermilk
3 T. sugar
3/4 c. cornmeal
1/2 c. whole wheat flour
1/2 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2 T. butter, melted
In a large bowl beat together the eggs with 1/2 cup milk and all of the buttermilk. Stir in the sugar, cornmeal, flour, soda, salt, nutmeg, and butter and mix until well blended. Pour the batter into well-greased pans and top with the remaining milk. Do not stir the milk into the batter. Bake at 325 degrees until the center appears set when shaken slightly. The top should be lightly browned. Let stand 15 minutes before serving warm.
This recipe is from one of my favorite books, Country Wisdom and Know-How, Everything You Need to Know to Live Off the Land by Storey Books.
We spent the day cleaning up the house before our 12 guests arrive tomorrow - that makes an even 20 of us. Last night I was reading Abby the chapter from Farmer Boy - Christmas. I had to laugh heartily as I read about how mother was loudly giving orders to each of the children before their guests were due to arrive - from helping with food preparations, cleaning, checking their hair, etc... Then as soon as their guests arrived she took off her apron and her sweet voice returned.
I need to practice that sweet voice even when we are busily preparing for company. Reading that passage helped me to remember today to stay pleasant but diligent.
Instead of a formal grace before the Thanksgiving meal, we all hold hands around the table and each person shares what they are grateful for. I know I have been abundantly blessed this past year so much so that it seems unreal at times. Happy Thanksgiving!